Cheese Curd In Paradise

Kid Approved

Quick and Easy Pizza Bagels

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Quick and Easy Pizza Bagels are an easy weeknight meal or a fantastic after school snack! Mini bagels, savory pizza sauce, mini pepperoni, creamy melty cheese, and Italian seasoning make an amazing bite!

pizza bagels on a cooling rack

I find that I am pretty resourceful in the kitchen. However, one thing that I always struggle with is lunch for my kiddos on the weekends. During the week my kids take hot lunch at school, or I pack a cold lunch depending on the day. However, weekends always get me because I forget to plan for lunch for the kids. Many times we are out doing stuff, and we resort to a drive-thru for them.

My Quick and Easy Pizza Bagels are one of my weekend favorites for lunch. They are fast, and I can keep the ingredients on hand for when I need them.

pizza bagels on a cooling rack

My boys are pretty easy when it come to pizza- especially my youngest who is 3. My youngest likes as many topping as you can fit on a pizza, and my oldest love pepperoni, sausage, and olive. This recipe might now pile on the toppings, but it is loved by both my kiddos.

I make it simple: plain mini bagels, sauce, cheese, mini pepperoni, and a little Italian seasoning. Baked in the oven until the cheese is melty, pepperoni nice and warm, and topped with a little Italian seasoning makes one amazing kiddo loved dish!

You could, of course, add different topping or just go with cheese. That is the beauty of these- completely customizable!

I have also made these for my kiddos to bring for lunch during the week as well. They love putting together the pizzas right out of their lunch boxes.

pizza bagel ingredients

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pizza bagels held in hand

What do you need to make Quick and Easy Pizza Bagels?

  • Bagels- I use mini for this recipe and plain flavor
  • Pizza sauce
  • Cheese
  • Mini Pepperoni
  • Italian seasoning
  • Baking sheets

Frequently Asked Questions

Can I use full-sized bagels in this recipe?

Sure, full size works as well.

Do I have to use plain bagels?

No! Use whatever flavor you like best.

Can I add other toppings?

Absolutely! I like to add black olives to mine!

Do I need to bake them before putting them in kid’s lunchbox?

That is up to you. I typically send mine uncooked with my kids to school because they like to build their own pizza. However, at home I bake them.

pizza bagels on a plate

Looking for more delicious pizza recipes?!

Pepperoni Pizza Monkey Bread

Pizza Muffins

Pepperoni Pizza Burger

French Bread Mummy Pizzas

pizza bagels with a bite
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pizza bagels on a cooling rack

Course Main Course
Cuisine American
Keyword Weeknight Favorites
Prep Time 5 minutes
Cook Time 12 minutes
Servings 8 bagel halves

Ingredients

  • 8 plain mini bagels, halved
  • 1/2 cup pizza sauce
  • 1 1/2 cup shredded mozzarella cheese
  • 1/2 cup mini turkey or regular pepperoni
  • 1 1/2 tbsp Italian seasoning
US Customary – Metric

Instructions

  1. Place bagel halved in a baking sheet and pre-heat oven to 350°F.

  2. Spread sauce on each bagel half. Top with cheese. Place pepperoni on top of cheese and finish with a sprinkle of Italian seasoning.

  3. Bake for 12 minutes. Remove from oven and enjoy.

pizza bagels on a cooling rack

Banana Zucchini Crumble Bread

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Banana Zucchini Crumble Bread is a delicious way to use the garden harvest. Moist, full of flavor, and topped with a buttery crumble makes this a forever family favorite.

Banana Zucchini Crumble Bread on a cutting board

I love baking as fall approaches. I think the garden goodies from late summer are fantastic for baking and cooking, and one of my favorites is zucchini! My recipe for Banana Zucchini Crumble Bread is probably one of my favorite tried and true recipes- perfect for the loads of zucchini in gardens and at farmer’s markets right now. This bread is so moist, and topped is a delicious buttery brown sugar topping that is so so so good.

The other day I made a banana bread recipe that everyone on social media raved was amazing. I was hesitant because the recipe called for 3 ripe bananas and over a cup of sugar. I was hesitant that it would be way to sweet. So, I made the bread and it was a disaster. I cooked it almost an hour and it sank and was soooooo sweet. I am still not sure what went wrong, but I immediately made this recipe because it never had failed me, and is so delicious. Don’t we all need those tried and recipes- I know that I do!

Banana Zucchini Crumble Bread in a pan

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Banana Zucchini Crumble Bread on a plate

What do you need to make Banana Zucchini Crumble Bread?

Banana Zucchini Crumble Bread on a cutting board

Frequently Asked Questions

I only have 1 banana, can I still make this bread?

Yes, the banana flavor will not be as strong, and I suggest adding an additional 1/2 cup of grated zucchini.

Can I sub vegetable oil for the melted butter in the bread?

Yes, vegetable oil can be subbed for melted butter.

Can I leave off the crumble topping?

Yes- if you want less joy in your life you can omit it.

Can I use applesauce in place of the oil?

Yes you can sub 1:1 with applesauce.

Can I use granulated sugar for the crumble?

Yes, you can use white sugar and not the brown sugar.

Can I freeze this bread?

Yes. Wrap in plastic wrap and then place in a freezer safe sealable bag.

Banana Zucchini Crumble Bread on a cutting board

Looking for more yummy baked goods!?

Banana Zucchini Crumble Bread on a plate
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Banana Zucchini Crumble Bread on a plate

Banana Zucchini Crumble Bread

Course Bakery, Breakfast
Cuisine American
Keyword Banana, bread, Breakfast
Prep Time 10 minutes
Cook Time 1 hour
Servings 12 people

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2  very ripe bananas, mashed
  • 1 cup grated zucchini
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tbsps all-purpose flour
  • 1/8 tsp ground cinnamon
  • 1 tbsp butter

Instructions

  1. Pre heat oven to 350°F. Grease a 9×5 loaf pan with butter and set aside.

  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, zucchini, sugar, egg and melted butter. Stir the banana/zucchini mixture into the flour mixture just until moistened. Spoon batter into prepared loaf pan.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles a coarse crumble. Sprinkle topping over bread.
  4. Bake for 50-60 minutes or until an inserted toothpick come out clean. Allow bread to cool before removing from the baking dish.
Banana Zucchini Crumble Bread on a plate

This post was originally created in 2012, and updated in 2019 for reader enhancement and recipe updating.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Skillet Rice and Beans with Kielbasa

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Skillet Rice and Beans with Kielbasa is a meal ready in 30 minutes. Filled with rice, seasonings, kielbasa, pinto beans make a quick and easy family dinner.

rice and beans in a bowl

We are here- time for tried and true weeknight meals because school is starting. We are soaking the final days of summer before my kiddos go back to school on Tuesday- I can’t believe my oldest is in 1st grade…. I know those who have older kids are “just you wait”-ing me right now but, to me, it feels like it has gone too fast. Skillet Rice and Beans with Kielbasa is delicious and a meal ready in 30 minutes!

This recipe is also fantastic because it uses pantry staples like rice, pint beans, chicken broth, dried herbs, and seasonings. So simple, and so quick for a weeknight meal.

My kiddos love this skillet meal. They typically each all of the rice and beans, and save to sausage for last- which they happily dip in ketchup. Sometimes they go into these anti-bean phases, but right now they are cool with the beans. However, as you know kids, that will probably change in the next 5 minutes!

Anyways, this recipe is a family favorite, and you will love the simplicity and it makes great leftovers for lunch the next day. Lunch leftover quality is always a big thing for me since my husband and I both like to bring leftovers in our lunchboxes.

rice and beans in a bowl

Check out more delicious rice recipes!

rice and beans in a bowl

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ingredients for rice and beans with sausage

What do you need to make Skillet Rice and Beans with Kielbasa?

Frequently Asked Questions

Can I use brown rice?

Yes! Sub the brown rice at a 1:1 ration to the white rice.

I don’t wait to use kielbasa- what do you recommend?

I like to use turkey kielbasa for this recipe, but smoked sausage or turkey smoked sausage is another good option.

Can I use vegetable broth instead of chicken broth?

Yes- sub the vegetable broth on a 1:1 ratio.

I am out of onions- can I use onion powder?

Yes. Add 1 tsp of onion powder with the other spices.

My rice is not done, but it looks like all liquid has been absorbed- what do I do?

Add and additional 1/2 cup of broth and stir. Monitor to check if more liquid is needed.

rice and beans in a bowl

Looking for more delicious one-pot and skillet meals?

One- Pot Chili Mac

Creamy One-Pot Stove Top Mac and Cheese

One-Pot Baked Ziti

One-Pot BLT Tortellini Skillet

One-Pot Chicken Feta Alfredo

One-Pot Cheesy Taco Orzo

One-Pot Cheesy Taco Barley Skillet

One Pot Chicken Parmesan Pasta

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rice and beans in a bowl

Skillet Beans and Rice with Kielbasa

Course Main Course
Cuisine American
Keyword Sausage, Weeknight Favorites
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 14 oz kielbasa (we use turkey), sliced and halved
  • 1/2 medium white onion, diced
  • 1 cup white rice
  • 2 cups low-sodium chicken broth
  • 14 oz can pinto beans, drained and rinsed
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1 tbsp dried parsley
  • salt and pepper, to taste

Instructions

  1. Heat the oil and butter over medium-high in a large rimmed skillet (make sure your skillet has a lid!). Add the sausage and onion, and sauté until onions become soft.

  2. Stir in the rice and cook for an additional minute while stirring.

  3. Add the chicken broth, beans, Italian seasoning, garlic powder and parsley. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 20 minutes or until rice is tender. Make sure to occasionally stir to prevent burning.

  4. Remove from the heat and season with salt and pepper if desired.

Recipe Notes

Adapted from Belly Full

rice and beans in a bowl

This post was originally created in 2016, and updated in 2019 for reader enhancement and recipe updating.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Instant Pot Asian Pork Lettuce Wraps

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This post is sponsored by the Wisconsin Pork Association. However, as always, all opinions are my own.

Instant Pot Asian Pork Lettuce Wraps are a quick meal made in one-pot, and perfect for getting ready to go back to school. Tender pork, mushrooms, pepper, onions, and sesame in a flavorful sauce with a touch of sweet and a touch of spice. All wrapped together in a crisp fresh lettuce wrap.

pork in a lettuce wrap

We are gearing-up to go back to school, and thank goodness for simple recipes like this one! Weeknights can be so busy, but this recipe is perfect because it can be prepped in advance and everything goes into the Instant Pot – dinner in under 30-minutes!

These Asian Pork Lettuce wraps are packed with fresh mushrooms, red peppers, ginger, garlic, and green onion. The sauce is soy sauce, hoisin, chili sauce, and a little brown sugar- the perfect balance of heat and sweet. My three-year-old loved this meal so it is not too much spice, and a delicious balance of flavors!

pork on a cutting board with ingredients

Fresh ingredients are what makes this dinner shine! I love the combination of the tender pork with fresh mushrooms, pepper, and onions! I also use a little lime juice just to give the dish a little more freshness from the citrus.

What type of pork should I use!?

I love to use pork loin for this recipe. Pork loin is sometimes confused with pork tenderloin, but it is different in a couple of ways. Pork loin is typically a larger cut of pork and sold is bigger pieces. It is not as long and thin as a pork tenderloin. Typically, pork loin is not as easy to shred as a pork shoulder, but I really like it for this recipe because I can get larger pieces of pork when I slice and shred the pork for the wraps. I also enjoy the lean quality of the meat! If you prefer your pork finely shredded a pork shoulder would be an excellent choice for this recipe.

pork on a cutting board
pork in an instant pot
pork in an instant pot
pork in an instant pot

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pork in an instant pot
pork in an instant pot
pork in an instant pot

Cooking Pork in an Instant Pot

In an Instant Pot or pressure cooker, the liquid boils under pressure and allows the proteins, veggies, or grains to cook at an accelerated speed. Pork is an excellent protein for this cooking style because it is absorbs flavor so easily, and is very tender. However, it is important not to overcook pork.

Pork that is overcooked can be chewy and not as flavorful. Like many people, I was always told to cook pork well-done. However, that is not necessary, or the preferred way to cook pork.

Leftovers!

This recipe is not only great in a lettuce wrap, but delicious in a tortilla, over rice, on a bun, or even on a pizza! I even enjoy it with noodles!

pork in a lettuce wrap

How to Safely Cook Pork

The safe internal pork cooking temperature for fresh cuts is 145°F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat and let it rest for three minutes. When sliced, the pork should have a beautiful blush color inside. It will be juicy and full of flavor.

Since this recipe is in an Instant Pot it is important to remove the pork as soon as it is done cooking. Use a thermometer to check the temperature and allow it to rest. Make sure to use the Instant Pot off so that it does not continue heating. After this, you may shred and cut the pork into pieces for the wraps and return it to that sauce and veggies.

pork in a lettuce wrap

Why Do We Cook Pork Differently Than In Years Past?

Over the last 50 years, the way farmers raise pigs has changed.

Advancements in farming methods, technology and economics have significantly transformed farming. Yet one thing remains constant for
farmers: their mission to produce safe, nutritious food in a responsible manner.

On farms large and small, livelihoods are tied to the land and to the health of animals in a farmer’s care. Farmers realize that raising healthy pigs by using good farming practices results in safe, high-quality pork products.

More information about pig farming is available at PorkCares.org

pork in a lettuce wrap

Looking for more incredible and easy pork recipes?!

Grilled Honey Curry Pork Chops

7-Up Pork Chops

Simple Instant Pot Pork Verde Tacos

Instant Pot BBQ Beer Pulled Pork

Pan Roasted Pork Tenderloin with Creamy Roasted Garlic Sauce

pork in a lettuce wrap
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pork in a lettuce wrap

Instant Pot Asian Pork Lettuce Wraps (+Slow Cooker Instructions)

Prep Time 8 minutes
Cook Time 22 minutes

Ingredients

  • 2 1/2 lbs pork loin
  • 1 tbsp sesame oil
  • 2 green onions, sliced
  • 1 medium red bell pepper, sliced
  • 1 cup mushrooms, roughly chopped
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp hoisin sauce
  • 1 tsp chili garlic sauce (like sriracha)
  • 2 1/2 tbsp brown sugar
  • Juice of 1 fresh lime
  • 2 tsp cornstarch
  • 1/2 cup water
  • Butter or Boston Lettuce, washed
  • Sliced green onion and sesame seeds for topping

Instructions

  1. Place pork on a cutting board and slice into two even pieces.

  2. Place oil in the instant pot and set to saute. Add pork to the pot and brown on both sides. Add the onions, garlic, mushrooms, and peppers. Next, add the soy sauce and the chicken broth. Gently stir with tongs. Finally add the hoisin, chili garlic sauce, brown sugar, and lime. Stir gently to coat.

  3. Secure cover and set to not venting. Manually sent pressure to high and time 22 minutes.

  4. Allow pressure to naturally release for 3 minutes and then manually release the pressure. While pork cooks, whisk cornstarch in the the water and set aside.

  5. Remove pork and allow it to rest for a few minutes. While resting whisk the cornstarch mixture into the sauce so it will thicken.

  6. Next, cut or shred the pork into pieces for the wraps. Place pork back in the instant pot and coat in the sauce.

  7. Spoon the pork into the lettuce cups. Top with green onion and sesame seeds.

Slow Cooker Instructions

  1. Follow all steps above, but omit searing the pork. Cover and cook on low heat for 6-7 hours.

  2. Remove pork and allow it to rest for a few minutes. While resting whisk the cornstarch mixture into the sauce so it will thicken.

  3. Next, cut or shred the pork into pieces for the wraps. Place pork back in the instant pot and coat in the sauce.

  4. Spoon the pork into the lettuce cups. Top with green onion and sesame seeds.

asian pork wrap on top and ingredients on the bottom

Sour Cream and Chive Mashed Potatoes

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Creamy mashed potatoes swirled with salted butter, sour cream, and fresh chives. A delicious side perfect for a dish hot off the grill or fresh from the skillet or oven.

mashed potatoes in a bowl

August 19th is National Potato Day, and it is a day that needs celebration! This is a recipe for creamy flavorful mashed potatoes flavored with sour cream, butter, and fresh chives. It is a perfect side dish for grilled steak or chicken, and a great way to use some of that summer herbs! My kiddos love mashed potatoes, and thankfully chives, and are always happy when some variation is on the menu. The great thing about chives is that the flavor is really mild and if you are a person who want a light onion type flavor you will adore these! I love the added creaminess from the sour cream, and the contrast with the chives is delicious!

This is a great side to make in advance because it can simple be warmed in the microwave when you are ready to eat and it keeping in the fridge 2-3 days. With school fast approaching I love having a few side dishes I can make in advance and warm for dinner time.

mashed potatoes in a bowl

Check out these incredible potato recipe from a few of my friends!

Happy National Potato Day!

Thank you to Valentina from The Baking Fairy for organizing this event! Check out all of the delicious potato recipes we made for the occasion:
Banh Mi Potato Skins by The Spiffy Cookie Baked Tornado Potatoes by For The Love of Food Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla Campfire Potatoes by Our Good Life Chutneywale Aloo by Food Trails Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures Hearty Beef and Potato Soup by Tip Garden Individual Pommes Anna by A Day in the Life on the Farm Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife Paleo Zuppa Toscana by Frugal & Fit Potato and Spinach Curry by Savory Moments Potato Dinner Rolls by Karen’s Kitchen Stories Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce by PlantCrush
mashed potatoes in a bowl

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mashed potatoes in a bowl

What do you need to make Sour Cream and Chive Mashed Potatoes?

Frequently Asked Questions

Can I use a different type of potato?

Sure! Red skinned and Yukon will also work well in this recipe. However, other types may produce a different texture.

Are chives strong in flavor? I am worried I will not like them?

Chives are pretty mild. Of course a large amount of herb will taste strong, but this recipe gives a light flavor and not overpowering.

My potatoes are kind of gummy- what can I do?

Make sure when whipping the potatoes to add the milk slowly. If the potatoes are still a little heavy, slowly add a little more milk.

Can I use a different type of milk like 2%?

Yes, I like wrote because it is creamier, but 2% will work just fine.

What is the best way to warm the potentates?

I like to warm them in the microwave or oven with a few pats of butter on top.

mashed potatoes in a bowl

Looking for more potato recipes?!

Pepper Jack, Potato, and Bacon Soup

Pioneer Woman’s Scalloped Potatoes and Ham

Cheesy Potato Casserole

Italian Chicken Potato and Green Bean Bake

Pesto Parmesan Potato Salad

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Sour Cream and Chive Mashed Potatoes

Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people

Ingredients

  • 3 Lbs russet potatoes peeled and quartered
  • 5 tbsp stick salted butter
  • 3 tbsp sour cream
  • 2/3 cup whole milk
  • 2 1/2 tbsp chopped fresh chives, divided
  • 1 tsp salt
  • 1 tsp black pepper
US Customary – Metric

Instructions

  1. Boil potatoes till tender. Drain and place in a large mixing bowl.  Add butter and sour cream and mix with an electric mixer while slowly adding the milk. Stir in 2 tbsp chives.

  2. Season with salt and pepper and top with remaining chives.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2015, and updated in 2019 for reader enhancement and recipe updating.


Oreo Fudge Ice Cream Pie

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Oreo Fudge Ice Cream Pie has creamy vanilla ice cream mixed with crushed Oreo and a layer of rich fudge. Topped with more Oreo, whipped cream, and chocolate sprinkles and an delicious chocolaty dessert.

oreo pie in the pie pan

I have a treat for you today! Like a REAL treat. A prep in 10 minutes treat. A treat with oreos and fudge. Today happens to be National Ice Cream Pie Day, and I just can’t turn away from celebrating!

This pie is so simple to put together and the flavors are delicious. I use a pre-made Oreo crust to make things simple and quick, rich and thick jarred fudge topping, mounds of creamy vanilla ice cream, and as many Oreos as I can cram in! In my opinion, the best part of this pie is the ooey gooey layer of fudge on the bottom- it makes the pie so chocolaty and rich.

I know I said that I was on the back to school wagon, and I know you are thinking- ice cream pie = summer. This pie is perfect to cool down during the dog days of summer. However, this pie is great to make in advance and pull from the freezer to celebrate a successful first day of school! I know that I love to create food transitions with my kids- we just enjoyed corn dogs at the fair since the fair is in town, and we love to get our “fair eats” on! We also enjoyed cheese curds (duh, Wisconsin!), and cheese fries- so delicious. My other fair food tradition is a big cup of the fresh lemonade. I missed the giant pickles, but I think we are going to head back today for a bit and I will go pickle hunting.

oreo pie in the pie pan

I am not alone in my ice cream pie love- check out these awesome recipe from a few of my blogging friends!

Ice Cream Pie Day


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oreo pie in the pie pan

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oreo pie in the pie pan

What do you need to make Oreo Fudge Ice Cream Pie?

  • Oreo pie crust
  • Oreo cookies
  • Vanilla ice cream
  • Jarred hot fudge
  • Whipped cream
  • Sprinkles

Frequently Asked Questions

Can I use cookies and cream ice cream?

Sure! Just cut the amount of crushed Oreo in half.

How can I store the pie?

Simple cover and store in the freezer.

Where can I find an Oreo pie crust?

I find mine at my local grocery store, but they are sold at other large retainers as well.

Can I add other mix-in to my ice cream filling?

Oh yes! I love to add mini chocolate chips or m&ms!

How long does it take for my pie to set in the freezer?

I recommend about 4-5 hours.

oreo pie in the pie pan
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Oreo Fudge Ice Cream Pie

Course Dessert
Cuisine American
Keyword chocolate, Pie
Prep Time 15 minutes
Freezer Time 5 hours
Servings 8 people

Ingredients

  • 1 1/2 qt vanilla ice cream
  • 20 Oreo, crushed
  • 8 in Oreo pie crust
  • 2/3 cup jarred fudge
  • Whipped cream and chocolate sprinkles, for topping
US Customary – Metric

Instructions

  1. Let the ice cream sit on the counter to soften for about 10 minutes.

  2. Stir 1/2 the amount of crushed Oreo into the ice cream. Stir the cookies into the ice cream. Place remaining Oreo in a bag or bowl, and set aside to use later for topping.

  3. In the pie crust, spread an even layer of the fudge in the bottom of the crust.

  4. Next, spread the ice cream into the pie crust and smooth the top. Place in the freezer and freeze for 4-5 hours.

  5. Remove pie from freezer and top with remaining cookies. Pipe whipped cream along the edge and sprinkle with chocolate sprinkles. Serve. Store pie, covered, in the freeze.

pie on a plate

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Monster Cookie Energy Bites

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, The Spice House, and PackIt. However, all opinions are my own. #ad #Back2School

Monster Cookie Energy Bites are a great boost for an after school snack! Packed with oats, creamy peanut butter, chocolate chips, and m&ms make a fast favorite treat everyone will love!

monster cookie bites in a bowl

Today is my last post for the #Back2School event! I loved coming up with different back to school recipes to enjoy as the school year gets closer. Check out the giveaway after the recipe and enter to win an amazing prize package!

I am sharing my recipe for Monster Cookie Energy Bites. I love monster cookies because they are packed full of all sorts of goodies! This recipe is a no-bake recipe that is still packed with all the yummy goodies from the cookies- oatmeal, creamy peanut butter, mini chocolate chip, mini m&m’s, and a touch of honey. This is a great recipe to make with your kiddos, and a great energy bite during snack-time. This recipe comes together in about 30 minutes, and can be stored in the fridge in between snacks!

These bites are also freezer friendly! Toss them on a lined cookie sheet and freeze. Transfer to a sealable bag.

I know what the critics say, that isn’t an energy bite- it is a cookie! To that I say: stop killing the fun and pass me a Monster Cookie Energy Bite! In our house mini M&M’s bring everything a little more joy.

monster cookie bites on a tray

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monster cookie bites in a bowl

What do you need to make Monster Cookie Energy Bites?!

  • Quick cook oats- you can use old fashion, but my kids prefer the texture of quick cook
  • Honey
  • Peanut butter- I use creamy, but crunchy works too
  • Mini chocolate chips
  • Mini m&m’s
monster cookie bites ingredients
monster cookie bites on a tray

Frequently Asked Questions

Can I use old fashion oats in this recipe?

Yes! You can use old fashion oats, and I think they work well. My kiddos prefer the texture of the quick cook oats

Can I use regular sized chocolate chips and M&M’s?

I recommend using mini over regular sized. If you do not have another option I would chop the chocolate mix-ins.

My dough is sticky and hard to roll, any tips?

Yes! Make sure you chill the dough prior to rolling because it will be easier to work with. If you are still having problems spray you hands with a little cooking spray to help with sticking.

Can I add additional mix-ins like quinoa or flax?

Absolutely, it will alter the flavor, but it will work well in the energy bite.

Can I use almond butter?

Yes, you can sub in any nut butter for the peanut butter.

Can I freeze these?

Yes! Toss them on a lined cookie sheet and freeze. Transfer to a sealable bag.

monster cookie bites on a tray

Looking for more delicious snacks?!

Dilly Ranch Oyster Crackers

Pizza Muffins

Mini Everything Bagel Dogs

monster cookie bites with a bite
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monster cookie bites on a tray

Monster Cookie Energy Bites

Course Appetizer
Cuisine American
Keyword Appetizer, Back to School
Prep Time 10 minutes
fridge time 20 minutes
Servings 24 energy bites

Ingredients

  • 3 cups quick cook oats
  • 1/3 cup honey
  • 1 cup peanut butter
  • 1/3 cup mini chocolate chips
  • 2/3 cup mini m&m's
US Customary – Metric

Instructions

  1. Place all ingredients into a medium bowl. Gently mix with a spatula. Chill in the fridge for 20 minutes.

  2. Roll the dough into 1-inch balls and place in a parchment lined container.

  3. Serve or place in fridge till ready to eat.

monster cookie bites in a bowl

#Back2School Recipe Inspiration

It’s hard to believe it’s already time to be talking about going back to school! It seems like summer just flew right by! To celebrate and help get you ready for this busy time, we’ve got loads of great back to school recipe ideas for you, along with an awesome giveaway.For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes!Blogghetti, Bowl Me Over, Cindy’s Recipes and Writings, Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen, Family Around the Table, Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories, Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.GIVEAWAY IMAGE

#Back2School Giveaway

The giveaway includes the following prizes:
  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt
Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway  

Pepperoni Pizza Monkey Bread

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, and The Spice House. However, all opinions are my own. #ad #Back2School

Pepperoni Pizza Monkey Bread is the best make ahead after school snack, party treat, or game day appetizer! Soft rolls tossed in seasonings, pepperoni, and cheese baked till melty on the inside and nice and crusty on the outside.

pizza bread on a plate

The next few weeks are all about back to school recipes!

This is a recipe for Pepperoni Pizza Monkey Bread. This delicious cheesy bread is perfect for snacking after school, but is also a great option for a party or on game day!

This bread features Rhodes Bake-N-Serv® Dinner Rolls. Rhodes Bake-N-Serv® is a family business dedicated to producing home-baked quality frozen bread and roll dough, frozen sweet rolls and partially baked frozen rolls. Rhodes is produced in the heart of Wisconsin (Yay!) with its headquarters in Utah. Rhodes is devoted to helping our customers bake successfully. We offer versatile products at a great value with a no-fault guarantee.

This bread uses the dinner rolls to create bite-sized pieces covered in warm cheese, zesty pepperoni, and seasoning- perfect for dipping in pizza sauce.

My kiddos love grabbing warm pieces of this bread and slathering it in pizza sauce. I like to give them a bit as an after school snack, but I also love to make them this for an easy dinner because I can make it in advance and warm it up when we are ready. It is perfect for those night when everyone is on a different schedule. I can tell you that these days with busy night- any quick dinner is my new best friend. PLUS. Who doesn’t love pizza- come on what do you want from me- this recipe is a must make!

pizza bread in a baking dish

What do you need to make Pepperoni Pizza Monkey Bread?

pizza bread close up with sauce

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grabbing bites of pizza bread

Frequently Asked Questions

My dough is sticking together- what can I do?

As you place the dough into the bundt pan tear it into bite sized pieces. Bread dough will stick together more than the canned biscuits, but the result is a much fluffier flavorful monkey bread.

Can I use other pizza toppings?

Sure! I advise pre-cooking any raw veggies or sausage before adding it to the bread.

I can’t find mini pepperoni- what can I use?

Regular sized will work just fine. Just cut the pepperoni into quarters.

Can I cook this is a 9×13 baking dish?

Yes, but the bake time will be less. Start with 20 minutes and check the bread before increasing the bake time. The top should be browned and bread cooked completely.

How do I warm the bread if I make it in advance?

I place mine on a plate and warm it in the microwave for about 45 seconds.

grabbing bites of pizza bread

Looking for more yummy pizza recipes?!

Pizza Muffins

Pepperoni Pizza Burger

Blueberry, Honey, and Goat Cheese Naan Pizza

French Bread Mummy Pizzas

Individual Pepperoni Pizza Pot Pies

grabbing bites of pizza bread
Print
grabbing bites of pizza bread

Pepperoni Pizza Monkey Bread

Course Appetizer
Cuisine American
Keyword Appetizer
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 people

Ingredients

  • 18 Rhodes Bake-N-Serv® Dinner Rolls, Thawed
  • 1/4 cup olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsps Italian seasoning
  • 1 tsp dried parsley, divided
  • 5 oz package mini pepperoni
  • 1 cup shredded mozzarella cheese
  • 4 tbsp grated Parmesan cheese,
  • 1/2 cup pizza sauce, for dipping
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. Lightly grease a 10-inch bundt pan with cooking spray and set aside.

  2. Cut each roll into quarters and place in a medium bowl.

  3. Add olive oil and seasoning. Toss the bread pieces in the oil and seasoning to evenly coat.

  4. Place 1/3 of the bread pieces into the bundt pan. If the bread is sticking together tear it back into pieces as you go.

  5. Top the bread with 1/3 the pepperoni, 1/3 the mozzarella, and a tablespoon of Parmesan cheese.

  6. Repeat this process twice more.

  7. Top the bread with 1 additional tablespoon of Parmesan cheese and the remaining dried parsley.

  8. Place pan on a cookie sheet and place uncovered into the oven. Bake for 35 minutes.

  9. Remove bread from oven and, gently, use a butter knife to pull bread from the sides. Remove from the pan and place on a plate.

  10. Warm the pizza sauce in the microwave for a few seconds. Serve the bread with the dipping sauce.

Recipe Notes

If you make the bread advance let it cool and store in the fridge. To re-heat simply microwave the bread for about 30-45 seconds and serve. 

grabbing bites of pizza bread

#Back2School Recipe Inspiration

It’s hard to believe it’s already time to be talking about going back to school! It seems like summer just flew right by! To celebrate and help get you ready for this busy time, we’ve got loads of great back to school recipe ideas for you, along with an awesome giveaway.For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes!Blogghetti, Bowl Me Over, Cindy’s Recipes and Writings, Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen, Family Around the Table, Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories, Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.GIVEAWAY IMAGE

#Back2School Giveaway

The giveaway includes the following prizes:
  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt
Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway  

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)

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Easy Chicken Enchilada Soup is a weeknight favorite. Ready in 30 minutes, packed with chicken, and simmered in a delicious cheesy broth. A delicious and easy soup for a weeknight dinner.

chicken soup in a bowl

I hate to say it.

Yes, I hate to say it.

But, school is upon us. We, thankfully, have a few more weeks, but I am seeing first day of school pictures beginning to roll across my newsfeed, and I know it is time to start planning to make the transition easier.

If you are like me, you are have busy weeknights, and dinner can seem like a pain in the butt afterthought. I know, I know…. I write about food so it must be easy, right. WRONG. I get tired, busy, and stuck in a rut too. I have made it a goal to go into this year a little more organized, and wanted to share with you my methods to meal plan and staples that I rely on to make my day a little less chaotic.

First, I love anything I can prep in advance and, essentially, dump into a pot. Enter my recipe for Easy Chicken Enchilada Soup. This recipe is ready in 30 minutes, and is slow cooker friendly for those nights that everyone is on a different schedule.

I prep shredded chicken in advance, portion it, and freeze it for quick meals during the week. I like to use my instant pot and my Instant Pot Shredded Chicken recipe, but you can also use a crockpot to make the chicken, portion it, and freeze it. I like to pack this soup with chicken, onions, pepper, beans, corn, enchilada sauce, seasoning, and cheese. It is so filling and hearty, and my kiddos absolutely love when there is a pot simmering on the stove. This soup also freezes nicely, and is a great option to make in advance to thaw at a later time.

The next two weeks are going to be all about BACK TO SCHOOL! Tune in for tons of great recipes to fill your meal plans!

chicken soup in a bowl

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chicken soup in a bowl

What do you need to make Easy Enchilada Soup?

  • Shredded Chicken
  • Diced Onions and Peppers
  • Black Beans
  • Corn
  • Diced Green Chilies
  • Diced Tomatoes
  • Seasonings: Salt, Pepper, and Cumin
  • Red Enchilada Sauce
  • Chicken Broth
  • Monterey and Pepper Jack Cheese
  • Soup Kettle
  • Slow Cooker (if you are opting for this cooking method)
  • Instant Pot (if you are making chicken)
chicken soup in a bowl

Frequently Asked Questions

What should I do if I am not using shredded chicken- can I saute it?

Yes! Cut the chicken into bite-sized pieces and saute in 1 tbsp of olive oil. Once cooked, remove and proceed with the stove top or slow cooker recipe as stated.

Not a fan of black beans- what can I use?

I suggest subbing pinto beans for black beans! If you do not like beans you can leave them out and add additional corn or tomatoes.

What kind of topping do you suggest?

I suggest sour cream, extra cheese, olives, chopped cilantro, or even crushed tortilla chips. Plain out of the kettle is also delicious!

How do I make shredded chicken in an instant pot?

I have a great recipe and tips- Instant Pot Shredded Chicken

How do you freeze the soup?

I scoop the soup soup into freeze safe bags. Leave some room at the top and push out the air. I freeze my soups flat because I think they are easier to thaw.

chicken soup in a bowl

Looking for more back to school winners?!

Crockpot Cheddar Beer Chicken Tacos

Easy Homemade Slow Cooker Sloppy Joe’s

Slow Cooker Chicken Teriyaki Sandwiches and Pineapple Slaw

Slow Cooker Beef and Barley Stew

Taco Ranch Shredded Chicken (Great for Taco Night!)

Instant Pot BBQ Ribs

Print
chicken soup in a bowl

Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)

Course Soup
Cuisine American
Keyword Chicken, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 people

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 1 green pepper, diced
  • 14.5 oz can diced tomatoes
  • 15 oz can black beans, drained and rinsed
  • 1/2 cup frozen corn
  • 7 oz canned diced green chilies
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 2 1/2 cups shredded chicken
  • 10 oz can red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1/3 cup monterey jack cheddar cheese
  • 2/3 cup shredded pepper jack cheese
US Customary – Metric

Instructions

Stove Top Instructions

  1. To a soup pot, add olive oil and heat over medium heat. Add onions and bell peppers and cook till tender- about 3-4 minutes.

  2. Add tomatoes, black beans, corn, and chilies. Stir to evenly mix.

  3. Add salt, pepper, and cumin. Stir. Add chicken, enchilada sauce, and broth and stir. Lightly simmer for about 10 minutes.

  4. Add cheese and stir. Lightly simmer for an additional 5 minutes and serve.

Slow Cooker Instructions

  1. Place all ingredients besides cheese into a slow cooker. Stir to mix.

  2. Place cover on top and cook on low for 4-6 hours. Right before you are ready to serve stir in the cheese.

chicken soup on a spoon

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2011, and updated in 2019 for reader enhancement and recipe updating.


Pizza Muffins

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Pizza Muffins are packed with 2 cheeses, seasoning, and pepperoni! Perfect for a school lunch or a snack. Ready in under 30 minutes and a new family favorite recipe.

pizza muffins in a basket

Whoa. How is summer flying by, and I am already starting to prep for school! Besides sharing my life and recipes with all of you I am also a teacher. If you are a long-time reader you know that I worked in politics for many years, and then non-profit benefit and legal work before heading back to school to get my teaching license. I substitute teach 3 days a week come September, and am really excited I made the choice to sub versus teach full-time to give myself flexibility while Rowan is little, and it allows me to focus on recipe development as well. As excited as I am for teaching, I am still loving these last few weeks before school starts.

One thing that makes my life easier during the school year are easy snacks for after school and lunchbox friendly meals! These Pizza Muffins are so simple, packed with cheese and spices, and served with a yummy pizza sauce. I love to add mini pepperoni to my muffins, and my kiddos love it! These muffins are freezer friendly, and easy to pop in the microwave for a quick after school snack, or packed for lunch with a side of sauce to dip.

pizza muffins in a muffin tin
Check out all of the Back to School Recipes:Air Fryer Taco Sticks from Daily Dish RecipesCarrot Coconut Muffins from That RecipeCupcake Cones from A Day in The Life on the FarmEasy, Peasy Chocolate Smoothie from Our Good LifeFresh Fruit Yogurt Parfaits from BlogghettiPizza Muffins from Cheese Curd in ParadiseSalted Caramel Brown Butter Chocolate Chip Bars from Hezzi-D’s Books and CooksWatermelon Feta Salad from Art of Natural Living
pizza muffins in a basket

Follow me on Twitter for more yummy happenings!

Are you following me yet? What are you waiting for?

pizza muffins for a lunchbox

I know that my kiddos are super happy when they open their lunchbox. They love dipping and serving with pizza sauce is a guarantee for happy kids at lunchtime- plus the muffins are good warm or right out of a lunch bag!

What You Need To Make Pizza Muffins!

pizza muffin being held

Frequently Asked Questions

Can I make regular sized muffins with this recipe?

Yes, this recipe translates to about 10 muffins. If you increase size adjust baking time to 32-35 minutes.

Can I add different topping to my muffins?

Yes! However, I would caution about water content in veggies. Make sure that your veggies are patted dry after chopping. Try to make the veggies small in size so they cook with the muffin and are not raw. I would suggest a heaping tablespoon of finely diced green pepper or finely diced mushroom. Another addition could be Italian sausage. If you opt to use sausage pre-cook it and make sure it is a fine crumble. Cook time will remain the same.

My muffins are browning too much on the outside- am I leaving them in too long?

Possibly, I would first make sure that your oven is the correct temperature. Oven temperatures can sometimes be inconsistent if the appliance is older. If that is not an issue, I would try reducing cook time by 2 minutes to see if that helps.

Can I use skim milk?

I do not like to use skim for this recipe. I have tested with skim, 2%, and whole. Muffins with skim are denser and not as fluffy. 2% works well, but I think whole gives the best quality muffin.

pizza muffin dipped in sauce

Looking for more amazing muffins and lunch ideas?!

Pumpkin Banana Muffins

Tart Cherry Crumb Muffins

Crispy Chicken Club Wrap

Mini Everything Bagel Dogs

Pizza muffin with a bite taken from it
Print

Pizza Muffins

Course Snack
Cuisine American
Keyword Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Servings 24 mini muffins

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1 tbsp Italian seasoning
  • pinch of salt
  • 3/4 cup whole milk
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup mini pepperoni, or regular sized cut into quarters
  • 2/3 cup pizza sauce
US Customary – Metric

Instructions

  1. Preheat the oven to 375°F. Grease a 24-cup mini-muffin pan with cooking spray, and set aside.

  2. In a large mixing bowl, whisk together the flour, baking powder, Italian seasoning, and salt. Whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni. Let sit on the counter for 10 minutes to help the flavors meld together.

  3. Stir the batter and portion into the mini-muffin cups. Bake for about 20-25 minutes- until puffy and golden.

  4. Remove from oven and serve with warmed pizza sauce.

Recipe Notes

Adapted from Rachael Ray

pizza muffins in a basket

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2012, and updated in 2019 for reader enhancement and recipe updating.